Strawberry Mini Cake (bento cake)
Strawberry Cake (bento cake aka lunchbox cake): sweet moments are made with my favourite summer berries. Indulge in my delightful strawberry vanilla bento cake, beautifully adorned with a cute basketweave buttercream design and topped with dainty strawberry hearts and pearls. This petite treat is as delicious as it is charming.
Ingredients (Makes three to four 4-inch cakes)
For the Cake:
- 140g unsalted butter (room temperature)
- 50ml sunflower oil
- 200g sugar
- 1 tbsp vanilla paste
- 3 large eggs
- 320g all-purpose flour
- 4 tsp baking powder
- 240g milk (room temperature)
- ½ tsp salt
For the Buttercream:
- 160 g unsalted butter
- 500 g icing sugar
- 1/4 tsp of salt
- 2 tsp vanilla paste
- 50ml milk (room temperature)
For the Filling and Decoration :
- Strawberries - chopped and whole/halfed
- Strawberry jam
- Pearl dragees (different sizes)
Method
For the Cake:
1. Preheat your oven to 150°C.
2. In a large bowl, cream together the butter, oil, sugar, and vanilla until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk , beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into a greased and parchment-lined 13 x 10 inch (30 cm x 25 cm) pan.
6. Bake for 20minutes, or until a toothpick inserted into the center comes out clean. Do not overbake. Keep checking every 5 minutes.
7. Allow the cake to cool completely in the pan.
For the Buttercream:
1. In a large bowl, beat the softened butter, salt and vanilla for about 2 minutes until fluffy.
2. Gradually add the icing sugar beating continuously until the mixture is smooth and creamy.
3. Add the milk and give it a final beating until light and fluffy.
4. Buttercream frosting can be stored in an airtight container in the fridge for up to a week. Bring to room temperature before re-whipping and using. You may have some leftover.
For the Filling and Decorations:
1. Wash strawberries and dice the strawberries for the filling.
2. Cut a few strawberries in half.
3. Use mini heart fondant cutters to cut heart shapes of different sizes.
Enjoy!